Parsnips (was Re: SC - Sauce for Sausage?)

[harper at idt.net]

Jadwiga requested a recipe for parsnips, preferably buttered and 
spiced.  How about batter-fried and spiced?

There's a recipe in Scully's _The Neapolitan Recipe Collection_, 
which is 15th century Italian.  (The translation is his.)

170. Parsnips

Clean big ones well and remove the woody part in the middle, and 
boil them; when they are cooked, flour them and fry them in good 
oil -- but before that, dry them well on a small board; then, to make 
them better, get a bowl of flour tempered with water, add sugar,  
cinnamon, saffron and rosewater, coat the parsnips with this 
mixture and put them in the pan with hot oil; then put spices on top 
of them and serve them properly seasoned like that.



Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net